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      This very cozy, romantic-looking restaurant looks like it was pulled off of some European street and is the creation of Chef Chris Liu, most recently Western executive chef at The Landis Hotel. The classy, two-floor restaurant seats about 40 and features dark green and cream-colored interiors with light paneling, uniformed waiters, linen tablecloths and napkins, an open kitchen, classicial music, and big glass windows that look out at the trees and canal across the street. Liu--who has 26 years in the business and has worked everywhere from the Bangkok Dusit Thani Hotel and Taipei Grand Hyatt to Napa Valley and the south of France--offers an excellent selection of medium-priced Western cuisine, of which about 60 percent is French. For lunch or dinner, diners can enjoy main courses like the NT$280 Pan Roasted Chicken Leg or Daily Pasta Selection, the NT$480 Surf & Turf, Tiger Prawns, US T-Bone Steak, or Baked Lamb Rack with Provencal Herb Crust. For dinner, add NT$200 to a la carte choices for the addition of an appertif, amuse-bouche, soup, salad, dessert and coffee/tea, and NT$280 for all that and fresh oysters. A lighter NT$380 L'affection Delight lunch menu and--Monday to Friday--a NT$180 business lunch are also available. For connoisseurs, there is also an NT$1,200 Gourmet Selection set meal, which includes exquisite items like Caspian Sea Caviar. To get there, take Tswen Jung Street west, across Jung Ming South Road and turn left onto Ta Jung South Street at the canal.